COCONUT AND LENTIL CURRY

1

Large onion, finely diced

2 tbs

Vegetable oil

1 tbs

Fresh ginger, finely grated or chopped

2

Garlic cloves, pressed or finely chopped

1

Medium fresh jalapeno chile, finely chopped including veins and seeds

1 tsp

Ground cumin

1 tsp

Ground coriander

1/2 tsp

Tumeric

1 tsp

Salt

2 cups

Water

1

14 oz can unsweetened coconut milk

1 1/2 cups

Dried red lentils (10oz), rinsed and picked over

1 1/2 lb

Zucchini, about 3 large or 8 small, diced 1/4"

Cilantro, for garnish

Heat oil in a large, heavy-bottomed pot over medium heat. Cook 3/4 of the onions until edges begin to brown, stiring ocasionally, 6-8 minutes. Add the ginger and garlic and cook, stirring, until fragrent, about 1 minute. Add the spices and chile and cook, stiring, until spices brown and become fragrent, about 1 minute.

Stir in water, coconut milk, and lentils. Bring to a boil and simmer, covered, for 5 minutes stirring ocasionally. Stir in zucchini and continue to simmer, covered, for an additional 15 minutes or until lentils and zucchini are tender. Season with salt, stir in reserved raw onion and garnish with cilantro.

Serve with Jasmine or Basmati rice.